Vanilla Bean Brûlée Cupcakes (Print-Friendly Version)
# What You'll Need:
→ Crust
01 -
4 tablespoons unsalted butter, melted
02 -
2 tablespoons granulated sugar
03 -
1 cup graham cracker crumbs
→ Cheesecake Filling
04 -
1/2 cup granulated sugar
05 -
1 tablespoon all-purpose flour
06 -
16 ounces cream cheese, softened
07 -
1/4 cup sour cream
08 -
1 teaspoon vanilla extract
09 -
1 vanilla bean, seeds scraped
10 -
2 large eggs
→ Crème Brûlée Topping
11 -
1/4 cup granulated sugar
# Step-by-Step Directions:
01 -
Right before serving, shake a little sugar on top of each chilled cupcake. Grab your kitchen torch and run the flame over the sugar, making circles until it bubbles and turns into a crunchy, caramel cover. Give it a second or two so the sugar layer hardens up before you dig in.
02 -
Pour the creamy batter into the cupcake liners, filling most of the way up. Pop them in the oven for about 18 to 22 minutes. The centers should look barely set and have a little jiggle. Take them out and let them cool down, then move them to the fridge for a couple of hours at least.
03 -
Use your electric mixer to whip the cream cheese and sugar together until there are no lumps left. Dump in the sour cream, flour, and vanilla bean seeds next, mixing just until it’s all smooth. Crack in one egg at a time and beat a bit after each. Toss in the vanilla extract and stir everything until you’ve got a silky, even batter.
04 -
Get your oven hot at 325°F (160°C) and line the muffin pan with paper liners. Mix melted butter, sugar, and crumbs in a bowl until it looks damp and clumpy. Press a spoonful into each liner, making a firm base at the bottom. Bake these for 5 minutes and then cool while you handle the filling.
# Helpful Notes:
01 -
Chill these all the way through before torching the sugar. You'll get the dreamiest texture that way.